Harvard Beet Salad Recipe
Servings: 4
Ingredients
- 1 x 15 ounce. Liquid removed Sliced Beets
- 1/3 c. Cider Vinegar
- 1/4 tsp Salt
- 2 med , sectioned Oranges
- 1/3 c. Sugar
- 2 tsp Cornstarch
- 1 Tbsp. Low-Sugar Orange Marmalade Green Leaf Lettuce-optional
Directions
- Place beets in an 8-inch square baking dish.=14 Combine sugar, vinegar, cornstarch, and salt in a small saucepan.
- Bring to a boil over medium heat.
- Stir in marmalade; let cold slightly. Pour over beets; cover and marinate in refrigerator 8 hrs, stirring occasionally.=14 Drain beets, reserving 2 Tbsp. marinade.
- Combine reserved marinade and orange sections; toss gently. Stir in beets.
- Arrange salad on individual lettuce-lined salad plates, if you like. Serve 28.6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 248mg | 7% |
| Total Carbs 28.19g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 24.55g | 16% |
| Protein 1.17g | 2% |
